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Optimal Nutrition for Women
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Kayli Anderson, Kaitlyn Pauly, Debra Shapiro, Vera Dubovoy
Saturated fats have been shown to raise low-density lipoproteins (LDL) cholesterol in the body, leading to the inference that dietary intake of saturated fat directly promotes the development of coronary heart disease.32 Saturated fat is found in animal products, such as pork, egg, chicken, beef, and dairy foods, as well as in some plant sources such as coconuts and other nuts. Refined saturated fat sources include coconut and palm kernel oils.23
Diet and health
Published in Sally Robinson, Priorities for Health Promotion and Public Health, 2021
Saturated fats are usually solid at room temperature, such as butter and lard. Most saturated fats in the British diet come from meat, cereals/cereal products, milk and milk products (Bates et al., 2014). They raise harmful LDL blood cholesterol which contributes to atherosclerosis and cardiovascular disease. Reducing saturated fats reduces cardiovascular disease and coronary heart disease events, and they improve the ‘total cholesterol: HDL cholesterol ratio’ (SACN, 2019). Saturated fat, not dietary cholesterol, is strongly associated with raising blood cholesterol.
Women’s Heath
Published in James M. Rippe, Manual of Lifestyle Medicine, 2021
The American Heart Association recommends to “limit intake of saturated fat to less than 7% mg, trans fat to less than 1% of energy and cholesterol to less than 300 mg/day.” Dietary intervention trials indicate that replacing saturated fat with polyunsaturated fat is likely to be more effective than reducing total fat intake for CHD risk reduction (37). Polyunsaturated fat exerts a beneficial influence on blood lipids, insulin sensitivity, and inhibition of thrombosis and also increases the threshold for ventricular fibrillation.
COVID-19: quarantine, isolation, and lifestyle diseases
Published in Archives of Physiology and Biochemistry, 2023
Heena Rehman, Md Iftekhar Ahmad
For the management of cardiovascular diseases, diet plays a significant role. Current guidelines suggest reducing the intake of saturated fat to less than 7% of total calories taken in a day (Eckel et al. 2014). On an average, an American consumes more than 11% of saturated fat of the total energy intake and this has increased during quarantine (U.S. Department of Agriculture, Agricultural Research Service 2016). The main source of saturated fat is not just butter; it also includes desserts, poultry dishes, meat, hamburgers, and cheese. Replacing saturated fats with unsaturated fats is suggested for people suffering from cardiovascular diseases. Including fish, fruits, vegetables, whole grains are also recommended. Dietary supplements containing psyllium seed husks help in lowering levels of cholesterol. Consumption of food products containing stanols or plant sterols plays a significant role in lowering hyperlipidaemia. Consumption of alcohol should be limited to one drink for women and two drinks for men. A low sodium diet is recommended to reduce the blood pressure.
Long-term consumption of Western diet contributes to endothelial dysfunction and aortic remodeling in rats: Implication of Rho-kinase signaling
Published in Clinical and Experimental Hypertension, 2019
Rania A. Elrashidy, Jing Zhang, Guiming Liu
With the rapid development of the economy, dietary habits have been changed globally, including excessive consumption of WD which contains highly processed fast food having a high content of fat and simple sugars while lacking essential nutrients from fruits and vegetables (1). Foods containing fructose are a key component of WD simply because fructose is widely used in food industry due to its high sweetening capacity (2). Ingestion of high amount of fructose in the form of sweet beverages or foodstuffs has a deleterious impact on glucose homeostasis (3). Meanwhile, saturated fats can result in obesity, dyslipidemia, and hypertension. Therefore, it is not surprising that WD has become a threatening for human health as it can affect multiple body organ systems. There is a body of experimental and clinical evidence linking excessive intake of WD to the risk of developing cardiovascular diseases, including hypertension and atherosclerosis (4,5).
Health Effects of Coconut Oil—A Narrative Review of Current Evidence
Published in Journal of the American College of Nutrition, 2019
Historically, dietary fats have sparked a considerable degree of discussion regarding type and amounts to be consumed, as well as their role(s) in regulating body weight and in the etiology of chronic disease. Saturated fats are essential for normal physiological and structural functions; however, the human body can synthesize more than enough to meet those demands (6). The 2015–2020 Dietary Guidelines for Americans (DGA) recommend that intake of saturated fats be limited to less than 10% of calories per day by replacing them with unsaturated fats, while keeping total dietary fats within age appropriate Acceptable Macronutrient Distribution Ranges (AMDRs). The DGAs also state that strong and consistent evidence show that replacing saturated fats with unsaturated fats, especially polyunsaturated fats, is associated with reduced blood levels of total cholesterol and low-density lipoprotein cholesterol (LDL-C), leading to a reduced risk of cardiovascular disease (CVD)-related events and deaths (6). The role of high saturated fat intakes with other chronic conditions, including but not limited to obesity, high blood pressure, type-2 diabetes, and certain types of cancers, has also been recently affirmed by the nutrition and health sciences communities (7).